22 September 2017


For Day 3 of Navaratri made Aval Puliyodarai, Paasi paruppu Sundal and Ragi sevai payasam for Neivedaym.
Aval Puliyodharai
Puliyodarai mix can be prepared and stored during this navaratri season which will be of great use in case we have sudden guests over. Just soak aval / poha for 10 mins, add a tbsp of paste mix it add gingelly oil a teaspoon and thats its tifin is ready in less than 15 minutes.
Preparation Time : 10 mins
Cooking Time : 30 mins
Yields - 1 medium size bottle of pulikachal
Ingredients for pulikachal:
Thick poha - 1 cup, soaked for 10 mins and water to be removed
Tamarind paste - 1 tbsp mixed in one cup water or 1 lemon seized 
Gingelly Oil - 2 tbsp
Mustard Seeds - 1 tsp
Channa Dal - 1 tbsp
Split Urid Dal - 1 tbsp
Peanuts - 2 tbsp
Tumeric Powder - 1/4 tsp
Salt as reqd
Curry Leaves - 2 sprig
Red Chilli - 2 nos
Hing - gen pinch
Ingredients for powder:
Channa dal - 2 tbsp
Urad dal - 1 tbsp
Coriander Seeds - 1 tbsp
Dry Red Chilli - 8 nos
White sesame seeds - 1 tsp
Fenugreek Seeds - 1/4 tsp
Heat a tsp of oil in a pan roast the ingredients listed in powder, cool it and grind to smooth powder.
Heat gingelly oil in a pan add mustard seeds once it starts to splutter add channa dal, urad dal, peanuts until they turn bowl in color and then add red chilli, curry leaves, turmeric powder, hing, tamarind water, add salt and brin to boil.
Add the ground powder to the tamarind mixture and cook in low flame until it thickens. Switch off the heat and store it.
To the soaked poha add a tbsp of paste mix well, add a tsp of gingelly oil mix well and its done.
Pasi Paruppu Sundal (Moong dal)
This is one of the easiest and quickest sundal to make during navaratri when we have sudden guests.
Pasi paruppu / Moong Dal - 1 cup
Green chillies - 1 no, finely chopped
Mustard seeds - 1 tsp
Coconut - 1/2 cup, grated
Oil - 1 tbsp
Hing - gen pinch
Salt as reqd
Wash and soak dal for 10 mins. In a pot boil the dal until crispy soft, remove water and set aside.
Heat oil in a pan crackle mustard seeds, add chillies, hing, coconut mix well add the dal, salt mix well and its is done.
Ragi Sevai Payasam
This payasam tastes delicious the goodness from the sevai / string hoppers gives a nice twist to this usual paal payasam.
Ragi / any variety sevai - 1/2 cup
Full cream milk - 1/2 cup
Sugar - 1/2 cup
Cardamom powder / essence - gen pinch
Nuts - as you wish
Cook sevai as per instructions and set aside. In a deep kadai / pan heat milk and bring to nice boil until it starts thickening.
Add sugar and keep stirring it regularly, once its is halved add sevai turn to low heat, add cardamom essence bring to gentle boil add ghee roasted nuts and switch off the heat.

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